Happy 4th of July! I’m gearing up for a full day of family fun tomorrow and hope you’re ready to do the same. Am I the only one feeling like this year is flying by? I can’t believe it’s already July! Well, the brutal heat makes it difficult to forget we’re mid-summer. Since the last thing I want to do is hang out by a hot oven instead of the refreshing pool, I figured out a quick breakfast solution for my gluten-free friends. Actually, even if you’re not gluten-free, you must MuSt MUST try these gluten-free pancakes! We have made them for breakfast 5 days in a row and still want them again tomorrow. My husband usually doesn’t like gluten-free recipes unless it’s my Chocolate Chip Peanut Butter Cookies or my Ooey Gooey Brownies. When I made these gluten-free pancakes for him, he looked shocked. I believe his exact comment was “these are actually really good!” Gluten-free baked goods can sometimes be… well, rubbery. These pancakes are anything but. You’ll only taste light, fluffy, and scrumptious pancakes. The main reason these pancakes are amazing is the Namaste all-purpose flour I discovered. Oh. My. Goodness! I have already used my entire bag. I just went to Costco and bought two more bags since I can’t stop making these pancakes for breakfast. Confession… we even had them for dinner one night. This flour has a blend of gluten-free flours and xanthum gum. We’re shouting for joy over here since finding this tasty flour. Anyway, I think you get my point. We’re fans. You can quickly negate any and all health benefits by which toppings you use....

My husband was born and raised outside Atlanta, Georgia. When I was 16, I moved to Georgia where we first met. ‘Aaaah… high school sweethearts!’ NOT exactly. I’m 2 years older than my man. In high school, dating a younger man was a serious faux pas. Anyway, long LONG story short , we were family friends for 10 years until it clicked that we were more than just friends. Over 7 years of marriage and 2 kids later, he continues to be the best decision I ever made. Love and scrambled eggs DO go together. Hang in there with me. After being married a year, we moved to Georgia for his internship with the Atlanta Hawks and Thrashers (such a BLAST!). On our long painful drive back to Utah (30+ hours… I’m SO not a road-tripper), we stopped to visit my aunt and uncle in Louisiana. Little did I know this quick visit would FOREVER change my view on scrambled eggs. My aunt scrambled us some eggs for breakfast and we immediately notice the punch of flavor. Louisiana… cajun seasoning… my aunt… I’m indebted. Cajun seasoning also makes an appearance in my husband’s two favorite recipes, Breakfast Quiches and Cheesecake Factory Cajun Jambalaya Copycat. Cajun is the perfect combination of spices and makes something simple like scrambled eggs pop! It’s as necessary as salt and pepper in your spice drawer. I haven’t tried Slap Ya Mama yet, but it’s Amazon’s best seller. Louisiana and McCormick cajun are both really tasty. Have you seen Food, Inc? I’m both informed and traumatized. My takeaway… we need to do a little more research on the foods we put...

It’s not a special occasion at this house unless it starts off with these basic crepes stuffed to the brim with strawberries and bananas. Oh, and don’t forget to spread on some coconut oil first. Is there a more heavenly breakfast than crepes? No. The answer is no. I planted four strawberry plants over a year ago. When purchasing, the helpful plant-man (I’m sure there’s a much more mature name for him) instructed me to focus on establishing the roots really well and to not expect any strawberries during the first season. I only listened to half of his instructions. I established the roots really well and then anxiously watch and waited… watch and waited… and never got a single strawberry. Ugh. Well, it’s strawberry season and my plants are blossoming! I’ve already picked like 5 strawberries. Yeah, I’m rockin’ this strawberry garden thing. And just in time to stuff them into my crepes. Who wouldn’t love the convenience of walking into your backyard and picking fresh strawberries? Unless you hate strawberries. Do people like that exist? Anyway, I dream of a day when I do the same thing for fresh eggs. Just fresh eggs… without the chickens. Fresh eggs taste SO much better! If you don’t have access to fresh locally produced eggs, go certified organic, cage-free, or free-range. Once you crack a quality egg, you’ll immediately notice a difference. The yoke is a bright, vibrant yellow and egg whites are clear. Try it… you just might like it. Am I preaching to the choir or do I need to share my undying love for coconut oil once more? It’s time to...

It’s a miracle. I mean a full blown, modern day miracle. I have tried numerous whole wheat bread recipes and have bombed each loaf. They resembled flavorless bricks instead of fluffy, light scrumptious bread. Well, I am a food blogger. KINDA embarrassing if I can’t figure out how to make healthy whole wheat bread. And my friends, I finally did it! Okay, since I’ve wasted enough ingredients on failed bread attempts for the both of us, I’m going to share what made the difference. First, make sure to let the yeast foam for at least 10 minutes before adding it to the other ingredients. I definitely wasn’t allowing enough time for the yeast to activate. Second, whole wheat pastry flour. You HAVE to try it. You’ll see this flour is pretty much all my recipes because it’s the miracle flour. It keep all the health benefits of whole wheat but creates the light and fluffy texture we all crave in baked goods. I transitioned from spreading butter on breads, waffles, pancakes and anything else to spreading on coconut oil instead. We love it. Coconut oil has a slight sweetness and creamy texture just like butter and the health benefits rock. This superfood helps control weight, ease digestion, helps manage Type 2 Diabetes, and slows aging by doing fabulous things to your skin and hair. Your mouth and body will thank you for making this substitution. This whole wheat bread recipe is perfect. I’ve made is several times… and it’s been a success each time. Really… you have NO idea how big of an accomplishment this is for me. Print Easy Whole...

It’s no secret. I love breakfast. I did a little research and found out that 31 million Americans skip breakfast. What?!?! The most common reasons people skip breakfast were being too busy, not being hungry, or they just didn’t want to take time to eat. It’s not hush-hush that breakfast is essential for healthy living and happy stomachs. So… if you’re one of those missing out on the benefits of breakfast, I’ve created some quick and satisfying breakfast recipes. My sister introduced me to combining eggs and oats for a quick pancake. I’ve played around with a couple different combinations and found that adding a banana and some cinnamon added a perfect amount of sweetness and flavor. Also, skip the butter and try spreading coconut oil on a warm pancake, slice up some fresh fruit, and pour on some pure maple syrup. I have plenty of quick and tasty breakfast recipes for you. Try my Banana Apple Oatmeal Smoothie, Breakfast Quiches, and Strawberry Banana Morning Smoothie. These 3 ingredient pancakes along with the recipes just listed will have you smitten with breakfast just like me. Print 3 Ingredient Pancakes Ingredients 6 eggs 1 large banana peeled 2 cups quick oats 1 tsp cinnamon optional Instructions In a blender (you know I love my Vitamix!), blend 6 eggs and banana for about 30 seconds until smooth. In a small bowl, combine egg/banana mixture, oats, and cinnamon together until moist. Heat small frying pan over medium heat. Spray with olive oil and pour about 1/2 cup mixture into pan. Use spatula to smooth out mixture in a thin...